A year and a half, one recipe at a time.
We didn't start with a factory or a five-year plan. We started with a marble slab, a thermometer that lived on the kitchen counter, and a stubborn idea that chocolate made here could hold its own against anything imported.
Everything below is the honest version, how it started, why we make it the way we do, and what has changed (and hasn't) since that first batch.
Where it startedA home kitchen, one marble slab
First batchesMore failed than we'd like to admit
Photography by handMarketing photos, styled and shot by us
ExperimentationShards of chocolate, and a lot of trial and error
Hand-wrapped, alwaysEvery bar, every box, by handAn idea that started as a distraction.
It began the way most of these stories do, as a side project, in a kitchen that was not built for it. Chocolate kept getting made because it was more interesting than whatever we were meant to be doing instead.
For the past year and a half, that side project has been the whole thing. We taught ourselves to temper by feel before we trusted a thermometer, ruined more cocoa butter than we care to count, and slowly figured out which flavours were worth repeating.
The first gift box went out wrapped on a kitchen table, tied with ribbon we bought far too much of. It still gets tied the same way today, we just have more tables.